There’s something warm and comforting about a big ol’ ham baking away in your oven. It seems that all is well with the world as the aroma of Brandied Apricot Glazed City Ham wafts through the house. Ham offers a lot of promises. First, you’ve got the promise of a good meal later that day. Second, you’ve got the promise of several additional dishes like Ham Salad and Swiss and Ham Pie. Lastly, the ham bone will offer up its goodness for Slow-cooker Baby Lima Beans. We haven’t even talked about ham sandwiches.
Ham is good. And feeds a bunch of people.
Amen.
Y’all come see us.
Brandied Apricot Glazed City Ham
I don’t wait for a special occasion to cook a glazed ham. We all love ham and there’s so many things to do with the leftovers. A city ham is sugar-cured and smoked. A country ham is salt cured and smoked. Country hams are stronger in flavor and require a good deal of preparation before they are ready for eating. I recommend Cumberland Gap Hams which can be found at most grocery stores.
7 to 8 pound sugar-cured ham (half, semi-boneless)
1 cup apricot jam
1/4 cup brandy
2 tablespoons brown sugar
1 tablespoon yellow mustard
1/2 teaspoon ground cloves
Score ham to create a diamond pattern all over the outside.
Add remaining ingredients to a saucepan and bring to a low boil, stirring often. Brush ham with about 1/2 cup of the glaze. Glaze every 30 minutes thereafter. If the glaze in the pan starts to thicken, reheat it to make it easier to brush on the ham.
Bake 15 minutes per pound at 325 degrees or until internal temperature reaches 170 degrees. Cover for the first hour. Remove cover for the remainder of the cook time. Glaze every half hour.
Brandied Apricot Glazed City Ham
Ingredients
- Brandied Apricot Glazed City Ham
- I don't wait for a special occasion to cook a glazed ham. We all love ham and there's so many things to do with the leftovers. A city ham is sugar-cured and smoked. A country ham is salt cured and smoked. Country hams are stronger in flavor and require a good deal of preparation before they are ready for eating.
- 7 to 8 pound sugar-cured ham half, semi-boneless
- 1 cup apricot jam
- 1/4 cup brandy
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1/2 teaspoon ground cloves
Instructions
- Score ham to create a diamond pattern all over the outside.
- Add remaining ingredients to a saucepan and bring to a low boil, stirring often. Brush ham with about 1/2 cup of the glaze. Glaze every 30 minutes thereafter. If the glaze in the pan starts to thicken, reheat it to make it easier to brush on the ham.
- Bake 15 minutes per pound at 325 degrees or until internal temperature reaches 170 degrees. Cover for the first hour. Remove cover for the remainder of the cook time. Glaze every half hour.
Mary says
Fantastically delicious recipe! Love all the ways to use the leftovers. Pinned. Thanks for sharing.
Jackie Garvin says
Thank you, Mary! Our 8 pound ham didn’t last a week and there were only 5 of us at dinner. I wasn’t sure if I’d have any leftovers. LOL!
Buford Robin says
Is it regular brandy or it Apricot Brandy
Jackie Garvin says
I use regular brandy. Never thought about apricot brandy but that’s a great idea!